The secret to this delicious porridge is to steep the porridge oats in the milk in the fridge, as leaving them overnight makes them lovely and soft so that they cook much quicker. They can also be made the night before and reheated gently in a pan on the hob.
150g porridge oats
½ teaspoon ground cinnamon
675ml milk, plus a little extra if necessary
2 ripe apples, such Egremont Russets
6-8 tablespoons clear honey
6-8 tablespoons Irish whiskey
Place the porridge oats and cinnamon in a bowl and mix well, add the milk and cover with clingfilm. Set aside in the fridge overnight to soak.
The next morning, grate the apples, leaving a small amount aside for sprinkling on top, into the porridge and then tip into in a heavy-based pan. Give everything a good stir and then slowly bring to the boil.
Reduce the heat and simmer for 8–10 minutes, until the mixture has slightly thickened, stirring all the time. It’s important that the porridge has a nice soft dropping consistency, so add a little more milk if you think it needs it.
Spoon the porridge into warmed bowls. Drizzle each one with some honey and Irish whiskey and serve with plenty of cream poured on top.